Vegetable and Barley Stew

It’s going to be 4 degrees tonight so boy am I STOKED to have this Vegetable and Barley Stew to warm me up! This stew is full of basic staples and the broth is incredibly flavorful thanks to a special ingredient.

This recipe makes a huge batch but it freezes really well and makes a great meal prep recipe.
And as with any soup or stew, serve with plenty of crusty bread.

Vegetable and Barley Stew

This Vegan Vegetable and Barley Stew is incredibly flavorful and makes a huge batch so its perfect for freezing.

Course Appetizer, Dinner

Cuisine American-Inspired

Keyword Plant-Based, Recipe, Vegan

Prep Time 20

Cook Time 50

Total Time 1 10

Servings cups

Author Megan

Ingredients

1 Tbsp Olive Oil
1 Large Onion small dice
3 Medium Carrots small dice
3 Small Ribs Celery small dice
3 Medium Cloves Garlic minced
1 Medium Potato Small Dice
3/4 Cup Barley
6 Cups Vegetable Stock
3/4 Cup Dry Red Wine
1 tsp dried thyme
2 Bay Leaves
1/2 Cup Frozen Peas
1 Cup Frozen Kale or Spinach
Salt and Pepper to Taste

Instructions

In a large dutch oven or soup potover medium heat, sauté onion, celery and carrot in olive oil until they begin to soften and brown. 5-7 minutes.
Add minced garlic and sauté for 1 minute. Then add potatoes, barley, vegetable stock, wine, thyme, bay leaves and some black pepper. Bring mixture to a boil, reduce heat to low, and simmer with the lid on for 45 minutes, stirring occasionally.
After 45 minutes have elapsed, add frozen peas and kale. Cook for 5 more minutes, then remove from heat.
Serve immediately or portion into airtight containers and store in the fridge for up to 5 days or the freezer for up to 1 month.

Make sure to check out Megan’s Instagram and website for more tasty recipes!